Sugar flowers date back to the 16th century, and were popularized in 18th-century in France and, used to decorate the desserts of the royal court).

They are made our of gum paste, and are a safe alternative, to the commercial fresh flowers, to come into contact with food. 

Unless you can get food grade edible fresh flowers, either from a special supplier or from your own organig garden, commercial flowers are usually contaminated with pesticide/herbicide residues and preservatives.

Sadly, some of the most popular fresh flowers requested for wedding cake’s decoration are inedible, and some are even poisonous, whether they’re grown organically or not. Some of these flowers are Ranunculus, Sweet pea, Calla Lily, Hyacinth, Anemone, Hydrangeas, and Lily of the Valley…

In contrast, fresh flowers, sugar flowers never wilt. Actually, they last forever under the right conditions, keep the dry and away from direct light.